Tiger Prawn Balti | sheerluxe.com
Tiger prawns are expensive, but this is a great dish for a special occasion. To cut costs, you could use a mixture of tiger prawns and other cooked seafood, such as mussels and squid. Serve with pilaf rice.
Favourites 43
Total Time: 30 Minutes
Serves 6


  • 3 tbsp of sunflower oil
  • 2 large onions, finely chopped
  • 2 red peppers, halved, deseeded, and roughly chopped
  • 6cm piece fresh root ginger, peeled and finely grated
  • 3 red chillies, halved, deseeded, and roughly chopped
  • 1 tsp of turmeric
  • 2 tsp of ground coriander
  • 2 tsp of garam masala
  • 1 tsp of black mustard seeds
  • 2 x 400g cans chopped tomatoes
  • 300ml of water
  • 4 tbsp of tomato purée
  • 4 tsp of lime pickle
  • Juice of 1 lime
  • 2 tbsp of honey
  • Salt and freshly ground black pepper
  • 1kg of raw shelled tiger prawns
  • 1 heaped tbsp of freshly chopped coriander, to garnish


  1. Heat the oil in a large frying pan or saucepan, add the onions, peppers, ginger, and chillies and fry over a high heat for 2 minutes or until starting to soften.
  2. Cover with a lid, then reduce the heat and cook for 10 minutes or until the onions and peppers are nearly soft. Add the spices and stir over a high heat to coat the vegetables.
  3. Add the tomatoes, water, tomato purée, lime pickle, lime juice, and honey. Bring to the boil and simmer for 10 minutes. Season with salt and freshly ground black pepper, add the prawns, and cook for 5 minutes or until they turn pink and are cooked through. Garnish with the coriander and serve straightaway.


The sauce can be made up to 1 day ahead. Reheat to serve, adding the prawns at the end. Freeze the sauce without the prawns for up to 1 month.

Recipe courtesy of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young.

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